KR102294897B1 - manufacturing method of fermented food - Google Patents
manufacturing method of fermented food Download PDFInfo
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- KR102294897B1 KR102294897B1 KR1020190047020A KR20190047020A KR102294897B1 KR 102294897 B1 KR102294897 B1 KR 102294897B1 KR 1020190047020 A KR1020190047020 A KR 1020190047020A KR 20190047020 A KR20190047020 A KR 20190047020A KR 102294897 B1 KR102294897 B1 KR 102294897B1
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- KR
- South Korea
- Prior art keywords
- weight
- parts
- fermented
- food
- lactic acid
- Prior art date
Links
- 235000021107 fermented food Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title abstract description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 58
- 241000894006 Bacteria Species 0.000 claims abstract description 30
- 239000004310 lactic acid Substances 0.000 claims abstract description 29
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 29
- 244000005700 microbiome Species 0.000 claims abstract description 21
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- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 19
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 19
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- 235000013311 vegetables Nutrition 0.000 claims abstract description 19
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 17
- 244000286916 Ratibida columnifera Species 0.000 claims description 16
- 235000009413 Ratibida columnifera Nutrition 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 14
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 천연 식물성 유산균 발효식품의 제조방법에 관한 것으로서, 더욱 상세하게는 당분의 양을 최소화시키면서 홍시나 호박, 고구마 등의 천연재료를 유용미생물군으로 발효시켜 제조함으로써 건강에 유용한 천연 식물성 유산균 발효식품의 제조방법에 관한 것이다. The present invention relates to a method for producing a natural vegetable lactic acid bacteria fermented food, and more particularly, by fermenting natural materials such as red shiitake, pumpkin, sweet potato, etc. with a group of useful microorganisms while minimizing the amount of sugar, natural vegetable lactic acid bacteria useful for health fermentation It relates to a method of manufacturing food.
Description
본 발명은 천연 식물성 유산균 발효식품의 제조방법에 관한 것으로서, 더욱 상세하게는 당분의 양을 최소화시키면서 홍시나 호박, 고구마, 사과 등의 천연재료를 유용미생물군으로 발효시켜 제조함으로써 건강에 유용한 천연 식물성 유산균 발효식품의 제조방법에 관한 것이다. The present invention relates to a method for producing a natural vegetable lactic acid bacteria fermented food, and more particularly, a natural vegetable useful for health by fermenting natural materials such as red shiitake, pumpkin, sweet potato, and apple with a group of useful microorganisms while minimizing the amount of sugar. It relates to a manufacturing method of lactic acid bacteria fermented food.
생활환경이 고속화됨에 따라 그에 따른 식생활이 고칼로리 위주로 인스턴트화되어 비만증, 고혈압을 비롯하여 각종 성인병에 대한 보고가 급증하고 있다. 핵가족화, 개인주의화, 야간활동의 인구증가, 대중소비시대, 소비패턴의 다양화, 편리성 추구경향, 그리고 여성의 사회진출 증가 등의 사회경제적인 환경의 변화로 식생활 구조의 변화를 겪고 있다.As the living environment accelerates, the diet has become mainly high-calorie, and reports of various adult diseases, including obesity and high blood pressure, are rapidly increasing. Dietary structure is undergoing changes due to changes in the socio-economic environment such as the nuclear family, individualism, an increase in the population of nighttime activities, the era of mass consumption, diversification of consumption patterns, the tendency to seek convenience, and the increase in women's advancement into society.
그리고 이러한 식사 구성에 대한 의식변화와 간편식에 대한 소비자의 요구 증가는 편의성을 추구하는 경향으로 나타나기 시작하였다. 그러나 이러한 현대인의 잘못된 식생활은 영양부족, 영양 과잉 및 잘못된 영양정보에 의한 영양불량을 초래하기 쉽다. 영양부족으로 인한 영양불량은 빈혈 등 여러 질병을 일으키게 되고 영양소의 과잉섭취는 체중 과다 및 비만을 유발하고 있다. And the change of consciousness about the composition of meals and the increase in consumer demand for convenience food began to appear as a tendency to pursue convenience. However, these modern people's wrong eating habits are easy to cause malnutrition due to malnutrition, excess nutrition, and incorrect nutritional information. Malnutrition due to malnutrition causes various diseases such as anemia, and excessive intake of nutrients causes excess weight and obesity.
또한 식생활 습관이 질병과 매우 밀접한 관계가 있다는 과학적 증거가 속속 드러나면서 식생활을 포함한 생활양식의 변화를 통해 건강을 증진시키고자 하는 소비자들이 빠르게 늘어나고 있다. 이에 각종 질병을 예방하고 건강에 도움을 주기 위한 건강보조식품 및 기능성 식품에 대한 연구가 활발히 진행되고 있다. In addition, as scientific evidence that dietary habits are closely related to diseases is emerging one after another, consumers who want to improve their health through lifestyle changes, including diet, are rapidly increasing. Accordingly, research on health supplements and functional foods to prevent various diseases and help health is being actively conducted.
천연 식물소재는 다양한 생리활성 물질과 항산화 물질을 함유하고 있어 항노화, 항암, 항염, 면역기능 개선 등 다양한 효과를 갖는다. 최근에는 천연 소재를 안정화시키거나, 독성을 줄이거나, 안정한 유도체로 전환시켜 효과를 높이려는 시도가 많이 진행되고 있으며, 그 일환으로 미생물이나 효소를 이용한 생물학적 전환(Biological transformation) 방법이 개발되고 있으며, 대표적 방법으로 발효를 예로 들 수 있다.Since natural plant materials contain various physiologically active substances and antioxidants, they have various effects such as anti-aging, anti-cancer, anti-inflammatory, and immune function improvement. Recently, many attempts have been made to stabilize natural materials, reduce toxicity, or convert them into stable derivatives to increase the effect. As a part of this, a biological transformation method using microorganisms or enzymes is being developed As a representative method, fermentation is exemplified.
발효는 미생물이 가지고 있는 효소를 이용하여 유기물을 분해시켜서 인간 생활에 유용하게 사용되는 물질을 제조하는 과정으로서, 인체에 유용한 물질을 만들어내는 대표적인 발효 미생물로는 유산균, 효모 등이 있고, 다양한 식품들이 발효 과정에 의해서 생산된다. 또한, 발효는 유용 물질을 만들어 내는 것 이외에도 발효에 관여하는 미생물이 장 내에서 면역 및 독소제거(Detoxification)의 역할을 담당하기도 한다. 더 나아가, 장내 미생물에 의한 발효를 통해 섭취된 성분은 분해되어 인체 세포에 흡수가 용이한 저분자 물질로 전환되거나, 불안정하거나 불활성인 형태에서 활성 형태로 전환되어 흡수되기도 하며, 이러한 결과는 장내 미생물에 의한 생물전환의 중요성을 단적으로 보여주는 것이라 볼 수 있다.Fermentation is a process of decomposing organic matter using enzymes possessed by microorganisms to produce substances useful for human life. Representative fermenting microorganisms that produce substances useful for the human body include lactic acid bacteria and yeast, It is produced by the fermentation process. In addition, in addition to producing useful substances in fermentation, microorganisms involved in fermentation also play a role in immunity and detoxification in the intestine. Furthermore, the ingredients ingested through fermentation by intestinal microbes are decomposed and converted into low-molecular substances that can be easily absorbed by human cells, or are converted from an unstable or inactive form to an active form and absorbed, and these results affect the intestinal microbes. It can be seen that it clearly shows the importance of biotransformation by
대한민국 공개특허 제10-2009-0100116호, 공개특허 제10-2010-0088522호에는 산야초나 찻잎을 미생물로 발효시켜 제조한 식품이 개시되어 있다. 하지만, 이러한 종래의 기술들은 설탕의 함량이 너무 높아 건강에 해롭다는 문제점이 있다. 또한, 발효기간이 2~3개월이 소요되어 제조에 많은 시간이 걸리는 문제점이 있다. Korean Patent Application Laid-Open No. 10-2009-0100116 and Korean Patent Publication No. 10-2010-0088522 disclose foods prepared by fermenting wild wild plants or tea leaves with microorganisms. However, these conventional techniques have a problem that the content of sugar is too high, which is harmful to health. In addition, there is a problem in that the fermentation period takes 2-3 months, which takes a lot of time to manufacture.
본 발명은 당분의 양을 최소화시키면서 홍시나 호박, 고구마, 사과 등의 천연재료를 유용미생물군으로 단기간에 발효시켜 제조함으로써 건강에 유용한 천연 식물성 유산균 발효식품의 제조방법을 제공하는 데 그 목적이 있다. It is an object of the present invention to provide a method for producing a natural vegetable lactic acid bacteria fermented food useful for health by fermenting natural materials such as red shiitake, pumpkin, sweet potato, and apple in a short period of time using a group of useful microorganisms while minimizing the amount of sugar. .
상기의 목적을 달성하기 위한 본 발명의 천연 식물성 유산균 발효식품의 제조방법은 홍시, 삶아서 익힌 호박, 삶아서 익히 고구마, 사과 중에서 선택된 적어도 어느 하나를 갈아 천연 페이스트를 수득하는 원물가공단계와; 상기 천연 페이스트 100중량부에 대하여 유용미생물군 0.1 내지 5중량부와, 당 5 내지 10중량부와, 탄산수 2 내지 10중량부를 가하여 혼합하는 혼합단계와; 상기 혼합단계에서 수득한 혼합물을 발효시켜 발효물을 수득하는 발효단계와; 상기 발효물에 연유 또는 분유를 첨가하는 첨가단계;를 포함한다.The method for producing a natural vegetable lactic acid bacteria fermented food of the present invention for achieving the above object includes: a raw material processing step of grinding at least one selected from red shiitake, boiled and cooked pumpkin, boiled and cooked sweet potato, and apple to obtain a natural paste; a mixing step of adding and mixing 0.1 to 5 parts by weight of useful microorganisms, 5 to 10 parts by weight of sugar, and 2 to 10 parts by weight of carbonated water with respect to 100 parts by weight of the natural paste; a fermentation step of fermenting the mixture obtained in the mixing step to obtain a fermented product; and an addition step of adding condensed milk or powdered milk to the fermented product.
상기 발효단계는 20 내지 30℃에서 2 내지 10일 동안 발효시킨다.The fermentation step is fermented for 2 to 10 days at 20 to 30 ℃.
상기 천연 식물성 유산균 발효식품은 페이스트, 음료, 과립, 정제, 파우더, 환, 캡슐 중에서 선택된 어느 하나의 제형으로 형성된다.The natural vegetable lactic acid bacteria fermented food is formed in any one formulation selected from paste, beverage, granule, tablet, powder, pill, and capsule.
상술한 바와 같이 본 발명은 당분의 양을 최소화시키면서 홍시나 호박, 고구마, 사과 등의 천연재료를 유용미생물군으로 발효시켜 제조함으로써 건강에 유용한 천연 식물성 유산균 발효식품을 제공할 수 있다. As described above, the present invention can provide a natural vegetable lactic acid bacteria fermented food useful for health by fermenting natural materials such as red shiitake, pumpkin, sweet potato, and apple with a group of useful microorganisms while minimizing the amount of sugar.
본 발명에 따라 제조된 발효식품은 언제 어디서나 간단하게 섭취가 가능하며, 변비 예방이나 변비증상 개선에 효과적이다. 또한, 항산화 활성 증대, 다이어트 효과, 면역력 증강, 장 건강 등에 도움을 줄 것으로 기대된다. The fermented food prepared according to the present invention can be easily consumed anytime, anywhere, and is effective in preventing constipation or improving constipation symptoms. In addition, it is expected to help increase antioxidant activity, diet effect, immunity enhancement, and intestinal health.
이하, 본 발명의 바람직한 실시 예에 따른 천연 식물성 유산균 발효식품의 제조방법에 대하여 설명한다. Hereinafter, a method for producing a natural vegetable lactic acid bacteria fermented food according to a preferred embodiment of the present invention will be described.
본 발명의 천연 식물성 유산균 발효식품은 홍시, 삶아서 익힌 호박, 삶아서 익히 고구마, 사과 중에서 선택된 적어도 어느 하나를 갈아 천연 페이스트를 수득하는 원물가공단계와, 천연 페이스트 100중량부에 대하여 유용미생물군 0.1 내지 5중량부와, 당 5 내지 10중량부와, 탄산수 2 내지 10중량부를 가하여 혼합하는 혼합단계와, 혼합단계에서 수득한 혼합물을 발효시켜 발효물을 수득하는 발효단계와, 발효물에 연유 또는 분유를 첨가하는 첨가단계를 포함한다. 각 단계별로 구체적으로 살펴본다.The natural vegetable lactic acid bacteria fermented food of the present invention includes a raw material processing step of grinding at least one selected from red shiitake, boiled and cooked pumpkin, boiled and cooked sweet potato, and apple to obtain a natural paste, and useful microorganisms group 0.1 to 5 with respect to 100 parts by weight of the natural paste A mixing step of adding and mixing parts by weight, 5 to 10 parts by weight of sugar, and 2 to 10 parts by weight of carbonated water, a fermentation step of fermenting the mixture obtained in the mixing step to obtain a fermented product, and adding condensed milk or powdered milk to the fermented product It includes an addition step of adding. Let's look at each step in detail.
1. 원물가공단계1. Raw material processing stage
원물가공단계는 천연 식물성 소재를 가공하여 천연 페이스트를 얻기 위한 과정이다. 천연 식물성 소재로 과일 또는 채소를 이용할 수 있다. 가령, 과일로 홍시, 사과 등을 이용할 수 있고, 채소로 호박, 고구마 등을 이용할 수 있다. The raw material processing step is a process for obtaining a natural paste by processing a natural vegetable material. Fruits or vegetables can be used as natural plant materials. For example, hongsi, apple, etc. may be used as fruits, and pumpkin, sweet potatoes, etc. may be used as vegetables.
홍시는 탄닌성분을 함유하고 있어서 혈관 내의 콜레스테롤 수치를 낮추고, 칼륨성분에 의해 고혈압을 예방하거나 완화시켜 줄 수 있다. 또한, 비타민 C가 풍부하여 신진대사를 활성화시키고 면역력을 증대시킨다. Red shii contains tannins, which lowers cholesterol levels in blood vessels and prevents or alleviates high blood pressure by potassium components. In addition, it is rich in vitamin C, which activates the metabolism and boosts immunity.
호박에는 식이섬유, 미네랄, 카로티노 등의 성분이 함유되어 있어 장의 활동을 활발히 촉진시키고 숙변을 제거하여 변비개선에 도움을 준다. 또한, 호박은 칼로리가 낮고 식이섬유가 풍부해 체내 노폐물을 배출하고 피부의 탄력을 개선, 부종 예방에 도움을 주기 때문에 다이어트 효과가 있다. Pumpkin contains ingredients such as dietary fiber, minerals, and carotino, which stimulate intestinal activity and help improve constipation by eliminating sukbyeon. In addition, pumpkin has a diet effect because it is low in calories and rich in dietary fiber, which discharges waste products from the body, improves skin elasticity, and prevents edema.
고구마는 식이섬유가 많이 함유되어 있을 뿐만 아니라 수지배당체인 하얀 수지성분이 배변을 도와주므로 변비 예방 및 치료에 효과가 있다. 또한, 혈중 콜레스테롤을 낮추고 다이어트에도 좋은 것으로 알려져 있다. Sweet potatoes are effective in preventing and treating constipation because they contain a lot of dietary fiber and white resin component, which is a resin glycoside, helps bowel movements. In addition, it is known to lower blood cholesterol and is good for diet.
사과는 각종 비타민, 식이섬유, 폴리페놀, 팩틴, 칼륨 등이 많이 들어 있어서 몸에 매우 이롭다. 또한, 사과는 항산화 작용을 통해 피부의 노화를 막아주고 동맥경화나 변비 예방에 좋은 것으로 알려져 있다. Apples contain a lot of vitamins, dietary fiber, polyphenols, pectin, potassium, etc., so it is very beneficial to the body. In addition, apples are known to prevent skin aging through antioxidant action and to prevent arteriosclerosis and constipation.
호박은 절단하여 내부의 씨를 제거한 다음 삶아서 준비한다. 그리고 고구마는 삶아서 준비하고, 홍시와 사과는 절단하여 내부의 씨를 제거하여 준비한다. Cut the pumpkin, remove the seeds inside, and then boil it. Then, boil the sweet potato and prepare it by cutting red and apples and removing the seeds inside.
준비된 홍시, 삶아서 익힌 호박, 삶아서 익히 고구마, 사과 중에서 선택된 어느 하나를 믹서기로 곱게 갈아 천연 페이스트를 수득한다. 이와 달리 2 이상을 혼합하여 믹서기로 갈아서 천연 페이스트를 수득할 수도 있다. A natural paste is obtained by finely grinding any one selected from prepared hongsi, boiled pumpkin, boiled sweet potato, and apple with a blender. Alternatively, two or more may be mixed and ground with a blender to obtain a natural paste.
2. 혼합단계2. Mixing step
다음으로, 천연 페이스트에 유용미생물군과 당, 탄산수를 첨가하여 혼합한다. Next, a group of useful microorganisms, sugar, and carbonated water are added to the natural paste and mixed.
가령, 천연 페이스트 100중량부에 대하여 유용미생물군 0.1 내지 5중량부와, 당 5 내지 10중량부와, 탄산수 2 내지 10중량부를 가하여 혼합할 수 있다. For example, 0.1 to 5 parts by weight of useful microorganisms, 5 to 10 parts by weight of sugar, and 2 to 10 parts by weight of carbonated water may be added and mixed with respect to 100 parts by weight of the natural paste.
유용미생물군은 배양액이나 분말 형태의 제품으로 이용할 수 있다. The useful microorganism group can be used as a product in the form of a culture solution or powder.
유용미생물군 배양액은 광합성 세균, 효모, 유산균, 방선균, 사상균 중 1종 이상의 유용미생물군(Effective Microoganims)을 배양한 것이다. 유용미생물군을 배양하기 위한 배지의 일 예로 물에 트립톤(tryptone), 효모 추출물(yeast extract), 글루코스(glucose), 염화나트륨(NaCl), 인산수소칼륨(K2HPO4)을 가하여 조성할 수 있다. 가령, 증류수 1ℓ에 트립톤 3g, 효모 추출물 3g, 글루코스 3g, 염화나트륨 5g, 인산수소칼륨 1g을 가하여 배양액을 조성할 수 있다. 그리고 배지의 다른 예로 쌀뜨물 18ℓ에 흑설탕이나 당밀 20g을 넣어 조성할 수 있다. The useful microbial group culture medium is a culture of one or more effective microbial groups (Effective Microoganims) among photosynthetic bacteria, yeast, lactic acid bacteria, actinomycetes, and filamentous fungi. As an example of a medium for culturing useful microorganisms, tryptone, yeast extract, glucose, sodium chloride (NaCl), potassium hydrogen phosphate (K 2 HPO 4 ) can be added to water. have. For example, 3 g of tryptone, 3 g of yeast extract, 3 g of glucose, 5 g of sodium chloride, and 1 g of potassium hydrogen phosphate may be added to 1 liter of distilled water to form a culture solution. And as another example of the medium, it can be prepared by adding 20 g of brown sugar or molasses to 18 liters of rice water.
배지에 유용 미생물군을 접종한 후 30 내지 40℃에서 2 내지 8일 동안 배양하여 유용미생물군 배양액을 얻을 수 있다. After inoculating the useful microbial group in the medium, it can be cultured at 30 to 40° C. for 2 to 8 days to obtain a useful microbial group culture solution.
또한, 유용미생물군 배양액 또는 분말은 상업화된 유용미생물군 제품을 시중에서 구입하여 이용할 수 있음은 물론이다. In addition, it goes without saying that the useful microbial group culture solution or powder can be purchased from a commercial useful microbial group product.
그리고 유용미생물군 대신에 유산균 배양액 또는 분말을 이용할 수도 있다. In addition, a lactic acid bacteria culture solution or powder may be used instead of the useful microorganism group.
당으로 설탕, 올리고당, 물엿, 조청 중에서 어느 하나를 사용할 수 있다. 당의 함량이 높을 경우 건강에 해로우므로 본 발명은 당의 함량이 10중량부를 초과하지 않도록 한다. As the sugar, any one of sugar, oligosaccharide, starch syrup, and wheat syrup can be used. If the sugar content is high, it is harmful to health, so the present invention prevents the sugar content from exceeding 10 parts by weight.
탄산수는 탄산가스를 용해시킨 물로서, 발효를 촉진시키는 역할을 한다. 탄산수로 시중에서 판매되는 탄산음료를 이용할 수 있다. Carbonated water is water in which carbon dioxide is dissolved, and serves to promote fermentation. Commercially available carbonated beverages may be used as carbonated water.
3. 발효단계3. Fermentation stage
다음으로, 혼합단계에서 수득한 혼합물을 발효시킨다. Next, the mixture obtained in the mixing step is fermented.
가령, 혼합물을 20 내지 30℃에서 2 내지 10일 동안 발효시킬 수 있다. 발효과정을 통해 유용미생물군의 작용에 의해 건강에 유익한 다양한 대사산물이 발생한다. For example, the mixture can be fermented at 20-30° C. for 2-10 days. Through the fermentation process, various metabolites beneficial to health are generated by the action of useful microorganisms.
4. 첨가단계4. Addition step
다음으로, 발효단계에서 얻은 발효물은 연유 또는 분유를 첨가한다. Next, condensed milk or powdered milk is added to the fermented product obtained in the fermentation step.
연유로 가당연유, 무당연유, 진지연유, 탈지연유 등을 이용할 수 있다. 그리고 분유로 전지분유나 탈지분유, 식물성 분유 등을 이용할 수 있다. As condensed milk, sweetened condensed milk, unsweetened condensed milk, ginger condensed milk, skim condensed milk, etc. can be used. In addition, whole milk powder, skim milk powder, vegetable milk powder, etc. can be used as the powdered milk.
연유 또는 분유는 발효물 100중량부에 대하여 2 내지 40중량부를 첨가할 수 있다. 연유 또는 분유를 첨가함으로써 유산균의 수를 크게 증대시킬 수 있다. Condensed milk or powdered milk may be added in an amount of 2 to 40 parts by weight based on 100 parts by weight of the fermented product. By adding condensed milk or powdered milk, the number of lactic acid bacteria can be greatly increased.
연유 또는 분유까지 첨가되면 본 발명의 천연 식물성 유산균 발효식품의 제조가 완료된다. 이와 같이 제조된 천연 식물성 유산균 발효식품은 통상적인 멸균처리, 포장 공정 등을 추가로 수행하여 냉장유통될 수 있다. If even condensed milk or powdered milk is added, the production of the natural vegetable lactic acid bacteria fermented food of the present invention is completed. The natural plant lactic acid bacteria fermented food prepared in this way may be refrigerated and distributed by additionally performing a conventional sterilization treatment, packaging process, and the like.
본 발명의 천연 식물성 유산균 발효식품은 유용미생물군에 의해 발효시킨 발효물을 주성분으로 함유하고 있어서 건강에 유용하며, 특히 변비 예방 및 해소 효과가 우수하다. 또한, 본 발명은 변비를 개선할 뿐만 아니라 다이어트 효과, 면역력 증강, 장 건강 등에 도움을 줄 것으로 기대된다. The natural vegetable lactic acid bacteria fermented food of the present invention contains, as a main component, a fermented product fermented by a group of useful microorganisms, so it is useful for health, and is particularly effective in preventing and relieving constipation. In addition, the present invention is expected to help improve constipation as well as diet effect, immunity enhancement, intestinal health, and the like.
본 발명의 천연 식물성 유산균 발효식품은 공지의 식품첨가물이 더 첨가될 수 있다.The natural vegetable lactic acid bacteria fermented food of the present invention may be further added with known food additives.
공지의 식품첨가물의 예로 단당류, 이당류, 다당류, 당알콜 등의 당류와, 타우마틴, 스테비아 추출물, 사카린, 아스파르탐 등의 향미제와, 영양제, 비타민, 식용 전해질, 풍미제, 착색제, 증진제(예, 치즈, 초콜릿 등), 펙트산, 알긴산, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알콜, 탄산화제, 정제수 등이 이용될 수 있다. 상기 첨가물들은 독립적으로 또는 조합하여 사용할 수 있다.Examples of known food additives include sugars such as monosaccharides, disaccharides, polysaccharides, and sugar alcohols, flavoring agents such as taumatine, stevia extract, saccharin, and aspartame, nutrients, vitamins, edible electrolytes, flavoring agents, coloring agents, enhancers (e.g. , cheese, chocolate, etc.), pectic acid, alginic acid, organic acid, protective colloidal thickener, pH adjuster, stabilizer, preservative, glycerin, alcohol, carbonation agent, purified water, etc. may be used. The above additives may be used independently or in combination.
본 발명의 천연 식물성 유산균 발효식품은 건강식품으로도 활용될 수 있다. '건강식품'이란 식품에 물리적, 생화학적, 생물공학적 수법 등을 이용하여 해당 식품의 기능을 특정 목적에 작용, 발현하도록 부가가치를 부여한 식품군이나 식품 조성이 갖는 생체방어리듬조절, 질병방지와 회복 등에 관한 체내조절기능을 생체에 대하여 충분히 발현하도록 설계하여 가공한 식품을 의미한다.The natural plant lactic acid bacteria fermented food of the present invention can also be used as a health food. 'Health food' refers to food groups that have added added value to act and express the function of the food for a specific purpose using physical, biochemical, and bioengineering methods, etc. It refers to food that has been designed and processed to sufficiently express the control function of the body in relation to the living body.
또한, 본 발명의 천연 식물성 유산균 발효식품은 식품학적으로 허용 가능한 식품 보조 첨가제를 포함할수 있으며, 기능성 식품의 제조에 통상적으로 사용되는 적절한 담체, 부형제 및 희석제를 더욱 포함할 수 있다.In addition, the natural plant lactic acid bacteria fermented food of the present invention may include a food supplementary additive that is acceptable for food, and may further include an appropriate carrier, excipient and diluent commonly used in the manufacture of functional food.
본 발명의 천연 식물성 유산균 발효식품은 다양한 형태로 제형이 가능하므로 그 형태는 특별히 제한되지 않는다. 가령, 본 발명의 천연 식물성 유산균 발효식품은 페이스트, 음료, 과립, 정제, 파우더, 환, 캡슐 중에서 선택된 어느 하나의 제형으로 형성될 수 있다. 이러한 제형을 갖는 발효식품은 휴대가 간편하고 언제 어디서나 수시로 섭취하기가 용이하다.Since the natural plant lactic acid bacteria fermented food of the present invention can be formulated in various forms, the form is not particularly limited. For example, the natural vegetable lactic acid bacteria fermented food of the present invention may be formed in any one formulation selected from paste, beverage, granule, tablet, powder, pill, and capsule. Fermented food having such a formulation is easy to carry and can be consumed anytime, anywhere.
한편, 본 발명은 첨가단계에서 골무꽃 추출물을 더 첨가할 수 있다. 가령, 발효물 100중량부에 대하여 연유 또는 분유 2 내지 40중량부와, 골무꽃 추출물 1 내지 10중량부를 첨가하여 본 발명의 천연 식물성 유산균 발효식품을 제조할 수 있다. 골무꽃 추출물을 첨가함으로써 발효식품의 항산화 활성을 증대시킬 수 있다. On the other hand, the present invention may further add a thimble flower extract in the adding step. For example, by adding 2 to 40 parts by weight of condensed milk or powdered milk and 1 to 10 parts by weight of thimble flower extract with respect to 100 parts by weight of the fermented product, the natural vegetable lactic acid bacteria fermented food of the present invention can be prepared. By adding thimble flower extract, it is possible to increase the antioxidant activity of fermented foods.
골무꽃(Scutellaria indica)은 꿀풀과에 속하는 다년생초로서, 산과 들에서 흔히 자라고 어린순은 나물로 먹기도 하며, 약용으로 사용하기도 한다. 골무꽃은 플라보노이드 성분에 의해 특유의 향을 갖는다. 골무꽃은 전초나 잎, 어린 순을 이용할 수 있다. Thimble flower ( Scutellaria indica ) is a perennial plant belonging to the Lamiaceae family, commonly grown in mountains and fields. Thimble flowers have a unique fragrance due to flavonoid components. The thimble flower can be used with outposts, leaves, or young shoots.
골무꽃 추출물을 추출하기 위해 다양한 추출방법이 적용 가능하다. 가령 골무꽃에 추출용매를 가해 추출할 수 있다. 이때 추출용매로 물, 탄소수 1 내지 4의 저급 알코올, 다가 알코올 또는 이들의 혼합물로부터 선택된 적어도 어느 하나를 이용할 수 있다. Various extraction methods are applicable to extract the thimble flower extract. For example, it can be extracted by adding an extraction solvent to the thimble flower. At this time, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used as the extraction solvent.
탄소수 1 내지 4의 저급 알코올로 메탄올, 에탄올 등을 이용할 수 있고, 다가 알코올로 부틸렌글리콜 및 프로필렌글리콜, 펜틸렌글리콜 등을 이용할 수 있다. 그리고 혼합물로는 물 및 저급 알코올의 혼합물, 물 및 다가 알코올의 혼합물, 저급 알코올 및 다가 알코올의 혼합물, 또는 물 및 저급알코올 및 다가 알코올의 혼합물을 이용할 수 있다.Methanol, ethanol, etc. can be used as a C1-C4 lower alcohol, and butylene glycol, propylene glycol, pentylene glycol, etc. can be used as a polyhydric alcohol. And as the mixture, a mixture of water and a lower alcohol, a mixture of water and a polyhydric alcohol, a mixture of a lower alcohol and a polyhydric alcohol, or a mixture of water and a lower alcohol and a polyhydric alcohol may be used.
추출의 일 예로 추출용매를 골무꽃에 대하여 중량비로 2 내지 20배를 가한 후 20 내지 120℃에서 1 내지 48시간 동안 추출한 후 여과하여 액상의 골무꽃 추출물을 얻을 수 있다. 또한, 여과 후 농축하여 농축액의 형태로 골무꽃 추출물을 얻을 수 있음은 물론이다. 또한, 농축액을 동결건조 또는 분무건조 방식 등을 통해 분말형태로 얻을 수 있음은 물론이다.As an example of extraction, after adding an extraction solvent 2 to 20 times by weight with respect to the thimble flower, extraction is performed at 20 to 120° C. for 1 to 48 hours, followed by filtration to obtain a liquid thimble flower extract. In addition, it goes without saying that the thimble flower extract can be obtained in the form of a concentrate by concentration after filtration. In addition, it goes without saying that the concentrate can be obtained in powder form through freeze-drying or spray-drying.
이하, 하기의 실시예를 통하여 본 발명에 대해 설명하고자 한다. 다만, 하기의 실시 예는 본 발명을 구체적으로 설명하기 위한 것으로, 본 발명의 범위를 하기의 실시 예로 한정하는 것은 아니다.Hereinafter, the present invention will be described with reference to the following examples. However, the following examples are provided to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.
(실시예 1)(Example 1)
물로 세척한 호박을 반으로 절단한 후 내부의 씨를 제거한 다음 물에 삶아서 익힌 후 믹서기로 곱게 갈아 호박 페이스트를 준비하였다. After the water-washed pumpkin was cut in half, the seeds were removed, boiled in water, cooked, and then finely ground with a blender to prepare pumpkin paste.
그리고 호박 페이스트 100중량부에 대하여 유용미생물군(이엠발효분말, 라이프유) 1중량부와, 설탕(백설, CJ제일제당) 8중량부와, 탄산수(칠성사이다, 롯데칠성음료) 6중량부를 가하여 혼합한 후 25℃에서 5일 동안 발효시켜 발효물을 수득하였다. 그리고 발효물 100중량부에 대하여 분유(전지분유, 매일유업) 20중량부를 첨가하여 페이스트 형태의 호박 발효식품을 제조하였다. And with respect to 100 parts by weight of pumpkin paste, 1 part by weight of useful microorganism group (EM fermented powder, Life U), 8 parts by weight of sugar (Beksul, CJ CheilJedang), and 6 parts by weight of carbonated water (Chilsung Cider, Lotte Chilsung Beverage) were added. After mixing, the mixture was fermented at 25° C. for 5 days to obtain a fermented product. And 20 parts by weight of powdered milk (whole milk powder, Maeil Dairy) was added to 100 parts by weight of the fermented product to prepare a paste-type fermented pumpkin food.
(실시예 2)(Example 2)
물로 세척한 고구마를 물에 삶아서 익힌 후 믹서기로 곱게 갈아 고구마 페이스트를 준비하였다. Potatoes washed with water were boiled in water and cooked, and then finely ground with a blender to prepare sweet potato paste.
그리고 고구마 페이스트 100중량부에 대하여 유용미생물군(이엠발효분말, 라이프유) 1중량부와, 설탕(백설, CJ제일제당) 8중량부와, 탄산수(칠성사이다, 롯데칠성음료) 6중량부를 가하여 혼합한 후 25℃에서 5일 동안 발효시켜 발효물을 수득하였다. 그리고 발효물 100중량부에 대하여 분유(전지분유, 매일유업) 20중량부를 첨가하여 페이스트 형태의 고구마 발효식품을 제조하였다. And with respect to 100 parts by weight of sweet potato paste, 1 part by weight of useful microorganism group (EM fermented powder, Life U), 8 parts by weight of sugar (Beksul, CJ CheilJedang), and 6 parts by weight of carbonated water (Chilsung Cider, Lotte Chilsung Beverage) were added. After mixing, the mixture was fermented at 25° C. for 5 days to obtain a fermented product. And 20 parts by weight of powdered milk (whole milk powder, Maeil Dairy) was added to 100 parts by weight of the fermented product to prepare a paste-type fermented sweet potato.
(실시예 3)(Example 3)
홍시는 절단하여 내부의 씨를 제거한 후 믹서기로 곱게 갈아 홍시 페이스트를 준비하였다. After cutting and removing the seeds inside the hongsi, grind them finely with a blender to prepare hongsi paste.
그리고 홍시 페이스트 100중량부에 대하여 유용미생물군(이엠발효분말, 라이프유) 1중량부와, 설탕(백설, CJ제일제당) 8중량부와, 탄산수(칠성사이다, 롯데칠성음료) 6중량부를 가하여 혼합한 후 25℃에서 5일 동안 발효시켜 발효물을 수득하였다. 그리고 발효물 100중량부에 대하여 분유(전지분유, 매일유업) 20중량부를 첨가하여 페이스트 형태의 홍시 발효식품을 제조하였다. And with respect to 100 parts by weight of hongshi paste, 1 part by weight of useful microbial group (EM fermented powder, Life U), 8 parts by weight of sugar (Beksul, CJ CheilJedang), and 6 parts by weight of carbonated water (Chilsung Cider, Lotte Chilsung Beverage) were added. After mixing, the mixture was fermented at 25° C. for 5 days to obtain a fermented product. And 20 parts by weight of powdered milk (whole milk powder, Maeil Dairy) was added to 100 parts by weight of the fermented product to prepare a paste-type fermented Hongshi food.
(실시예 4)(Example 4)
골무꽃의 잎에 중량비로 10배의 물을 가한 후 90℃에서 6시간 동안 열수추출한 후 여과하여 골무꽃 추출물을 준비하였다. After adding water 10 times by weight to the leaves of the thimble flower, hot water extraction was performed at 90° C. for 6 hours, followed by filtration to prepare a thimble flower extract.
실시예 1의 분유 첨가과정에서 골무꽃 추출물 6중량부를 발효물에 더 첨가하여 호박 발효식품을 제조하였다. In the process of adding milk powder in Example 1, 6 parts by weight of thimble flower extract was further added to the fermented product to prepare a pumpkin fermented food.
<유산균수 측정><Measurement of the number of lactic acid bacteria>
실시예 1 내지 3의 발효식품에 대해 유산균수를 측정하기 위해 한국식품과학연구원에 시험의뢰하였다. 시험결과를 하기 표 1에 나타내었다. In order to measure the number of lactic acid bacteria in the fermented foods of Examples 1 to 3, a test request was made to the Korea Food Science Research Institute. The test results are shown in Table 1 below.
상기 표 1의 결과를 참조하면, 실시예 1 내지 3 모두 많은 유산균이 함유되어 있는 것으로 나타났다. 특히, 실시예 3이 가장 많은 유산균이 함유된 것으로 확인되었다. Referring to the results of Table 1, it was found that all of Examples 1 to 3 contained many lactic acid bacteria. In particular, it was confirmed that Example 3 contained the most lactic acid bacteria.
<항산화활성 실험><Antioxidant activity experiment>
실시예 1 내지 4에서 수득한 각 발효식품에 대한 라디칼 소거 활성능을 측정하여 그 결과를 하기 표 2에 나타내었다.The radical scavenging activity of each fermented food obtained in Examples 1 to 4 was measured, and the results are shown in Table 2 below.
시료 2mL에 0.2mM의 DPPH(1,1-diphenyl-2-picryl hydrazyl) 0.5mL를 넣고 교반한 후 30분간 방치한 다음 517nm에서 흡광도를 측정하였다. 전자공여 효과는 시료 첨가구와 시료를 첨가하지 않은 무첨가구의 흡광도 감소율로 나타내었다. 라디칼 소거 활성능은 다음과 같은 식에 의해 계산하였다. 0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was added to 2 mL of sample, stirred and left for 30 minutes, and then absorbance was measured at 517 nm. The electron donating effect was expressed as the absorbance reduction rate of the sample-added group and the sample-free group. The radical scavenging activity was calculated by the following formula.
라디칼소거활성능(%) = (1-시료첨가구의 흡광도/무첨가구의 흡광도)×100Radical scavenging activity (%) = (1-absorbance of sample added / absorbance of no-addition) × 100
상기 표 2의 결과를 살펴보면, 실시예 1 내지 3은 라디칼소거활성능이 30%를 넘어 항산화활성을 갖는 것으로 확인되었다. 그리고 실시예 4의 경우 라디칼소거활성능이 약 48%인 것으로 나타나 항산화활성이 매우 우수한 것으로 나타났다. 이는 실시예 1과 비교시 약 60% 정도 향상된 결과이다. 따라서 골무꽃 추출물을 발효물에 첨가할 경우 항산화활성을 높일 수 있는 것으로 확인되었다. Looking at the results of Table 2, it was confirmed that Examples 1 to 3 had antioxidant activity in excess of 30% in radical scavenging activity. And in the case of Example 4, it was found that the radical scavenging activity was about 48%, indicating that the antioxidant activity was very excellent. This is a result of about 60% improvement compared to Example 1. Therefore, it was confirmed that the antioxidant activity can be increased when the thimble flower extract is added to the fermented product.
<변비개선실험><Constipation improvement experiment>
만성 변비증상이 있는 피실험자들(20~40대)을 대상으로 임상실험을 하였다. 피실험자들을 4그룹으로 나누고, 각 그룹당 5명씩 배정하였다. 제 1그룹에는 실시예 1의 호박 발효식품을 섭취하도록 하였고, 제 2그룹에는 실시예 2의 고구마 발효식품을 섭취하도록 하였고, 제 3그룹에는 실시예 3의 홍시 발효식품을 섭취하도록 하였고, 제 4그룹에는 실시예 4의 호박 발효식품을 섭취하도록 하였다.A clinical trial was conducted on subjects (20-40 years old) with chronic constipation symptoms. The subjects were divided into 4 groups, and 5 people were assigned to each group. The first group consumed the fermented pumpkin food of Example 1, the second group consumed the fermented sweet potato of Example 2, and the third group consumed the fermented hongsi food of Example 3, and the fourth group The group was allowed to ingest the pumpkin fermented food of Example 4.
각 피실험자들은 하루에 2번(아침, 저녁) 50g씩을 섭취하도록 하여, 2주 후에 변비개선 정도를 5점척도법을 사용하여 점수로 측정하였다(1:증상이 상당히 악화됨. 2:증상이 다소 악화됨, 3:변화없음, 4:증상이 다소 개선됨, 5: 증상이 상당히 개선됨)Each subject was instructed to consume 50 g twice a day (morning and evening), and after 2 weeks, the degree of improvement in constipation was measured using a five-point scale method (1: Symptoms significantly worsened. 2: Symptoms slightly worsened; 3: No change, 4: Symptoms slightly improved, 5: Symptoms significantly improved)
각 그룹의 평균 점수를 계산하여 하기 표 3에 나타내었다. The average score of each group was calculated and shown in Table 3 below.
상기 표 3의 결과를 참조하면, 4개의 그룹 모두 변비 증상이 개선된 것으로 나타났다. 제 1 내지 제 3그룹간에는 유의적인 차이가 없는 것으로 나타났다. 그리고 제 4그룹은 제 1 내지 제 3그룹보다 증상이 더 개선된 것으로 확인되었다. Referring to the results of Table 3, it was found that the symptoms of constipation were improved in all four groups. There was no significant difference between the first to third groups. And it was confirmed that the 4th group had more improved symptoms than the 1st to 3rd groups.
이상, 본 발명은 일 실시 예를 참고로 설명되었으나 이는 예시적인 것에 불과하며, 당해 기술분야에서 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 실시 예가 가능하다는 점을 이해할 것이다. 따라서 본 발명의 진정한 보호 범위는 첨부된 청구범위에 의해서만 정해져야 할 것이다.As mentioned above, although the present invention has been described with reference to one embodiment, it will be understood that this is only exemplary, and that various modifications and equivalent embodiments are possible therefrom by those of ordinary skill in the art. Accordingly, the true protection scope of the present invention should be defined only by the appended claims.
Claims (3)
상기 천연 페이스트 100중량부에 대하여 유용미생물군 0.1 내지 5중량부와, 당 5 내지 10중량부와, 탄산수 2 내지 10중량부를 가하여 혼합하는 혼합단계와;
상기 혼합단계에서 수득한 혼합물을 발효시켜 발효물을 수득하는 발효단계와;
상기 발효물 100중량부에 대하여 연유 또는 분유 2 내지 40중량부와, 골무꽃 추출물 1 내지 10중량부를 첨가하는 첨가단계;를 포함하는 것을 특징으로 하는 천연 식물성 유산균 발효식품의 제조방법. A raw material processing step of grinding at least one selected from hongsi, boiled pumpkin, boiled sweet potato, and apple to obtain a natural paste;
a mixing step of adding and mixing 0.1 to 5 parts by weight of useful microorganisms, 5 to 10 parts by weight of sugar, and 2 to 10 parts by weight of carbonated water with respect to 100 parts by weight of the natural paste;
a fermentation step of fermenting the mixture obtained in the mixing step to obtain a fermented product;
2 to 40 parts by weight of condensed milk or powdered milk and 1 to 10 parts by weight of thimble flower extract with respect to 100 parts by weight of the fermented product.
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